I love this smashed avocado toast with egg! Thanks to a hard-boiled egg, flaky salt, lemon, and pepper, this avocado toast is healthy, protein-packed, delicious, and has significant sticking power!
Related: Try our avocado and egg salad!
How to Make The Very Best Avocado Toast
Avocado toast works brilliantly for breakfast, lunch, and even for dinner. The star of this toast is the avocado, so it’s essential you use ripe avocados. Nobody likes slicing into an avocado and finding it’s underripe or worse, brown!
How to Choose Avocados
Ripe avocados are essential for the best avocado toast. Here’s how to tell whether or not an avocado is ready:
- Gently squeeze the avocado with the palm of your hand (don’t use your fingertips, they will bruise it). If it yields slightly, it’s ready to eat. If it doesn’t yield and feels firm, it needs a day or two. If it gives easily, it’s probably overripe and possibly spotty inside.
- Check under the stem. Use your fingers to pull the stem at the top of the avocado gently. If, when you remove it, it’s green underneath, you’ve found an avocado that’s ready to eat. If it’s hard to remove, it needs a couple of days. If it’s brown underneath, the avocado is overripe.
If you’ve found yourself a ripe avocado, then you’re well on your way to fantastic avocado toast. All you need is a toasted slice of bread, mashed avocado and a bit of salt. I’d be happy with this any day, but it’s fun to play with other variations.
The Remaining Ingredients
A hard-boiled egg adds protein and significant sticking power. We love that the eggs can be made well in advance. Did you know that you can store hard-boiled eggs up to a week? By investing 15 minutes earlier in the week, we can have a batch of boiled eggs ready in the fridge, which means we can make this avocado toast in under 5 minutes. A perfect breakfast, lunch or dinner. (See our recipe and video for how to cook hard-boiled eggs.)
Lemon cuts through the richness of the avocado and egg. If I don’t have a lemon, fresh lime is my favorite alternative.
Some pepper is a must. In our photos, we used Togarashi spice blend, which is a spicy blend of dried chili peppers, sesame seeds, orange peel, and other spices. We buy ours in the international section of our grocery store. You can find it in spice shops and online, as well. If you don’t have Togarashi, any pepper blend will work. Ancho chili powder, chipotle powder, and even black pepper. A dash of hot sauce also does the trick.
And that’s it, our house avocado toast recipe. We hope you love it. If you have suggestions for what else to add to avocado toast, share them in the comment section below.
More Avocado Recipes
We buy more avocados that I’d like to admit. If you have some leftover in your kitchen, consider making one of these easy recipes:
- This is the very best avocado salad! I eat it by itself, add it to larger salads, and even use it as a chunky salsa.
- Try our guacamole-inspired pasta. It only takes 15 minutes and is naturally dairy-free.
- We also love swapping some of the mayonnaise in our regular egg salad recipe with avocado for this easy avocado egg salad.
Smashed Avocado Toast with Egg
I love this smashed avocado toast with egg! Thanks to a hard-boiled egg, flaky salt, lemon, and pepper, it is healthy, protein-packed, delicious, and has significant sticking power! You can store hard-boiled eggs up to a week. Think about making one larger batch, so you’re ready to make avocado toast. Swapping the hard-boiled egg for a fried or poached egg is also a great idea.
You Will Need
1 slice of bread, toasted
1/2 ripe medium avocado
Small squeeze fresh lemon juice
1 hard-boiled egg, see our tutorial for how to cook hard-boiled eggs
Favorite pepper blend, we use Togarashi seasoning
Drizzle extra-virgin olive oil
Salt, to taste
1Use a fork to smash the avocado down onto the toasted bread slice. Scatter a small squeeze of lemon juice over the avocado.
2Slice the hard-boiled egg into coins, and then place them on top of the smashed avocado.
3Finish by sprinkling a little pepper, salt, and a very light drizzle of olive oil on top of the egg.
Adam and Joanne's Tips
- Storing leftover avocado: If you still have it, leave the pit in, and then cover the cut side tightly with plastic wrap. To be extra safe, add a little fresh lemon or lime juice to the flesh before covering with plastic. Keep it in the fridge up to a day (you might get lucky with two days).
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.